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Electric fields to support microalgae growth with a differentiated biochemical composition 电场支持具有不同生化成分的微藻生长

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-10-01 DOI: 10.1016/j.ifset.2024.103829

Mariana Barreiros , Filipe Maciel , Ricardo S. Pereira , António A. Vicente , Ricardo N. Pereira

Microalgae are a group of microorganisms well-known for their high metabolic plasticity and biomass with commercial interest for several industries. In the present work, the influence of in-situ electric field application (INEF) on the growth and biochemical composition of Pavlova gyrans was, for the first time, assessed. Electrical protocols were tested, namely by applying INEF in different growth stages, in varying treatment times and even by combining it with dark phase of cells' photoperiod. INEF did not promote a stimulatory effect on growth but influenced the biochemical composition of P. gyrans – maximum increases of 74.9 and 66.2 % in the chlorophyll a and carotenoid content and of 4.72, 18.7 and 5.41 % in the lipid, carbohydrate and protein content were observed in independent experiments. Hence, with this study, the potential of INEF application as a strategy to modulate growth and to promote biochemical composition alterations was proven.

Industrial relevance

Microalgae, with their unique ability to efficiently convert sunlight and carbon dioxide into biomass, offer a sustainable platform for the synthesis of diverse bioactive compounds. By subjecting microalgae to controlled electric stress conditions, their metabolic pathways can be redirected towards the production of specific target compounds. This strategy has the potential to enhance the yield of high-value molecules, including biofuels, pharmaceuticals, nutraceuticals, and pigments, whilst minimizing resource inputs. Additionally, metabolic stress responses in microalgae often trigger the accumulation of secondary metabolites with bioactive properties. Harnessing the metabolic plasticity of microalgae through controlled stress manipulation represents a cutting-edge strategy for sustainable and economically viable bioproduction systems that align with the goals of green chemistry and circular economy principles.

微藻类是一组微生物，因其代谢可塑性强和生物量大而闻名，对多个行业具有商业价值。在本研究中，首次评估了原位电场应用（INEF）对 Pavlova gyrans 的生长和生化成分的影响。对电场方案进行了测试，即在不同的生长阶段、不同的处理时间，甚至与细胞光周期的黑暗阶段结合使用 INEF。INEF 并未对生长产生刺激作用，但影响了 P. gyrans 的生化成分--在独立实验中观察到叶绿素 a 和类胡萝卜素含量最大分别增加了 74.9% 和 66.2%，脂质、碳水化合物和蛋白质含量最大分别增加了 4.72%、18.7% 和 5.41%。因此，这项研究证明了应用 INEF 作为调节生长和促进生化成分变化的策略的潜力。工业相关性微藻具有将阳光和二氧化碳有效转化为生物质的独特能力，为合成多种生物活性化合物提供了一个可持续的平台。通过将微藻置于受控的电应激条件下，可将其代谢途径重新定向为生产特定的目标化合物。这种策略有可能提高高价值分子（包括生物燃料、药品、营养保健品和色素）的产量，同时最大限度地减少资源投入。此外，微藻类的代谢应激反应往往会引发具有生物活性的次级代谢产物的积累。通过控制应力操纵来利用微藻的代谢可塑性，是实现可持续的、经济上可行的生物生产系统的前沿战略，符合绿色化学和循环经济原则的目标。

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引用次数: 0

Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave 利用低强度射频波的非热效应调节玉米淀粉的结构和胶凝特性

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-23 DOI: 10.1016/j.ifset.2024.103827

Dingting Zhou , Gaoji Yang , Xuan Luo , Juanjuan Xu , Hosahalli S. Ramaswamy , Rui Li , Shaojin Wang

To verify whether there is a non-thermal effect in the radio frequency (RF) treatment process, it's very important for effectively excluding the thermal effect. Native maize starch (MS) slurry was treated under a specific electric field intensity while maintaining the sample temperature at 25 ± 2 °C for different times (1, 2, 4 and 8 h), which would effectively eliminate the influence of thermal effect on starch. A corresponding low electric field intensity of 3.3–3.4 kV/m was established after adjusting the electrode gap to be 220 mm of the 27.12 MHz RF system. Samples treated without RF-wave for the same time (1, 2, 4 and 8 h) were used as controls. The differences between the effect of these two treatments on the multi-scale structural and gelling properties of starch samples were investigated. Results showed that the low intensity RF-wave treatment enhanced the short-range structural order. A higher degree of order value and the double helical structure were observed from Fourier transform infrared (FTIR) spectra and solid state ¹³C nuclear magnetic resonance (¹³C NMR). Moreover, compared to control MS, the crystallinity of low intensity RF-treated starch significantly increased though the crystal pattern remained unchanged. Low intensity RF-wave treated starch had no significant difference in loss modulus, energy and distance of inter-double helices hydrogen bond, and pasting properties (i.e. TV, SB and BD) when compared with control sample. The effect of low intensity RF wave on starch without heating was insufficient to cause macroscopic property changes. These results provide valuable insights into the structural changes of starch treated by low intensity RF-wave and verify that the non-thermal effect of RF waves may be primarily achieved through the dipole polarization mechanism.

要验证射频（RF）处理过程中是否存在非热效应，有效排除热效应非常重要。在特定的电场强度下处理原生玉米淀粉（MS）浆料，同时将样品温度保持在 25 ± 2 °C，并持续不同的时间（1、2、4 和 8 小时），以有效消除热效应对淀粉的影响。将 27.12 MHz 射频系统的电极间隙调整为 220 mm 后，相应的低电场强度为 3.3-3.4 kV/m。没有经过相同时间（1、2、4 和 8 小时）射频波处理的样品作为对照。研究了这两种处理方法对淀粉样品多尺度结构和胶凝特性影响的差异。结果表明，低强度射频波处理增强了短程结构有序性。从傅立叶变换红外光谱和固态 13C 核磁共振（13C NMR）中可以观察到更高的有序度值和双螺旋结构。此外，与对照 MS 相比，低强度射频处理淀粉的结晶度显著增加，但晶体形态保持不变。与对照样品相比，低强度射频波处理过的淀粉在损失模量、双螺旋氢键的能量和距离以及粘贴性能（即 TV、SB 和 BD）方面没有明显差异。在不加热的情况下，低强度射频波对淀粉的影响不足以引起宏观性质的变化。这些结果为了解低强度射频波处理淀粉的结构变化提供了有价值的见解，并验证了射频波的非热效应可能主要是通过偶极子极化机制实现的。

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引用次数: 0

Mechanism insights into the changes in activity and structure of cellular alcohol dehydrogenase in Acetobacter sp. after pulsed electric fields treatment 脉冲电场处理后醋酸菌细胞醇脱氢酶活性和结构变化的机理启示

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-22 DOI: 10.1016/j.ifset.2024.103826

Debao Niu , Yuanxin Feng , Xin-An Zeng , Jun-Hu Cheng

Pulsed electric fields (PEF) can affect enzyme activity in fruit and vegetable juice, but its effect on microbial cellular enzymes has not been fully revealed. Alcohol dehydrogenase (ADH) is a key cellular enzyme of Acetobacter sp. to convert alcohol to acetic acid by metabolism. In this study, the effect of PEF treatment on the ADH activity of Acetobacter sp. and the structural changes of the enzyme were systematically investigated. The results showed that the activity of cellular ADH in Acetobacter sp. was decreased by PEF treatment. The α-helix structure of ADH molecules decreased and the random coil structure increased, indicating a change in secondary structure. The tertiary structure of ADH was expanded and the microenvironment of aromatic amino acid residues was changed, while the primary structure of molecules remained intact. In conclusion, the decrease of ADH activity after PEF treatment may be caused by the transformation of spatial conformation.

脉冲电场（PEF）可影响果蔬汁中酶的活性，但其对微生物细胞酶的影响尚未完全揭示。乙醇脱氢酶（ADH）是醋酸杆菌通过新陈代谢将酒精转化为醋酸的一种关键细胞酶。本研究系统研究了 PEF 处理对醋酸杆菌 ADH 活性的影响以及该酶的结构变化。结果表明，PEF 处理会降低醋酸杆菌细胞 ADH 的活性。ADH分子的α-螺旋结构减少，随机线圈结构增加，表明二级结构发生了变化。ADH 的三级结构扩大，芳香族氨基酸残基的微环境发生了变化，而分子的一级结构保持不变。总之，PEF 处理后 ADH 活性降低可能是由于空间构象发生了变化。

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引用次数: 0

Unlocking new drying potential for Lotus root: Ultrasonic osmotic dehydration and microwave hot air drying based on phenolic retention and microstructure 挖掘莲藕干燥的新潜力：基于酚类保留和微观结构的超声波渗透脱水和微波热风干燥技术

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-21 DOI: 10.1016/j.ifset.2024.103824

Yiyang Yu , Yuting Chen , Yong Wang , Xia Sun , Yemin Guo , Dianbin Su , Huihui Xu

Unlocking the potential of advanced drying techniques is crucial for enhancing the quality and shelf life of lotus root. This study investigated the impact of Ultrasonic-assisted osmotic dehydration (USOD) on the drying process and quality characteristics of lotus root using penetrating microwave hot air fluidized bed drying (PMHAD). The results indicate that USOD pretreatment (55 °C, 30 min) reduced the moisture content of lotus root by 18.4 %, with PPO and POD activities reduced to 34.7 % and 62.9 %, respectively. Compared to the unpretreated group, this pretreatment preserved the cell compactness of lotus root, thereby preventing the loss of phenolic compounds (increased by 9.1 %) and antioxidant activity (increased by 13.9 %). Morphological analysis of cell structure further revealed that changes in TPA parameters, shrinkage rate, and rehydration rate were closely associated with cell structure compactness. For samples subjected to USOD pretreatment, increasing microwave power during PMHAD induced microstructural changes in the cells. At a microwave power of 1.5 W/g, the maximum cell equivalent diameter reached 54.12 μm, while cell compactness decreased to 0.855, and relative crystallinity dropped to 16.86, leading to the loss of intracellular and thermosensitive substances. Principal component analysis highlighted the extent of damage and trend changes observed during the lotus root drying process.

挖掘先进干燥技术的潜力对于提高莲藕的质量和货架期至关重要。本研究利用穿透式微波热风流化床干燥（PMHAD）技术研究了超声波辅助渗透脱水（USOD）对莲藕干燥过程和质量特性的影响。结果表明，USOD 预处理（55 °C，30 分钟）使莲藕的水分含量降低了 18.4%，PPO 和 POD 活性分别降低了 34.7% 和 62.9%。与未处理组相比，这种预处理保持了莲藕细胞的紧密性，从而防止了酚类化合物（增加 9.1%）和抗氧化活性（增加 13.9%）的损失。细胞结构的形态学分析进一步表明，TPA 参数、收缩率和再水化率的变化与细胞结构的紧密性密切相关。对于经过 USOD 预处理的样品，在 PMHAD 过程中增加微波功率会引起细胞微观结构的变化。当微波功率为 1.5 W/g 时，细胞的最大等效直径达到 54.12 μm，而细胞紧密度下降到 0.855，相对结晶度下降到 16.86，导致细胞内物质和热敏物质的损失。主成分分析强调了莲藕干燥过程中观察到的损伤程度和趋势变化。

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引用次数: 0

Effect of dielectric barrier discharge high voltage atmospheric cold plasma on Aspergillus flavus inactivation and aflatoxin B1 degradation on inoculated raw peanuts 介质阻挡放电高压大气冷等离子体对接种生花生中黄曲霉灭活和黄曲霉毒素 B1 降解的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-19 DOI: 10.1016/j.ifset.2024.103820

Linyi Tang, Wei Cao, Kevin M. Keener

High voltage atmospheric cold plasma (HVACP) is an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residues on foods. Peanut samples inoculated with Aspergillus flavus spores and spiked with Aflatoxin B₁ (AFB₁) toxin were treated with HVACP at 90 kV for 2, 5, and 10 min, and post-treatment storage times (0, 4, and 24 h) using air with different relative humidities (RH, 5, 40, and 80 %), respectively. A treatment of 5 min resulted in a 2.20 log spores reduction of A. flavus spores on peanuts. A. flavus was almost completely inactivated (99.9 %) by HVACP treatment for 10 min with 80 % RH in the air and 24 h post-treatment storage. A 71.3 % AFB₁ reduction was achieved with a treatment of 2 min and 80 % RH without post-treatment. The reduction of AFB₁ toxin also significantly increased with increasing treatment time, higher RH and post-treatment storage (p < 0.05). HVACP is a promising technology to effectively inactivate A. flavus and reduce AFB₁ on raw peanut kernels without adversely affected peanut quality.

Industrial relevance

To improve the food safety and quality, it is crucial to develop an effective microbial decontamination approach while having minimal impact on the organoleptic characteristics and nutritional value of treated foods. Peanuts are an excellent source of plant-based protein, but they are highly susceptible to contamination with Aspergillus spp. mold, which may lead food safety issues. Cold plasma as an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residue on the food proves to be a promising tool to effectively inactivate A. flavus and reduce AFB₁ on raw peanut kernels without adversely affected peanut quality.

高压大气冷等离子体（HVACP）是一种新兴的非热处理技术，具有处理时间短、能耗低、对食品无化学残留等优点。接种了黄曲霉菌孢子并添加了黄曲霉毒素 B1 (AFB1) 的花生样品在 90 千伏的高压等离子体中分别处理了 2、5 和 10 分钟，处理后使用不同相对湿度（相对湿度分别为 5%、40% 和 80%）的空气储存了 0、4 和 24 小时。处理 5 分钟可使花生上的黄曲霉孢子减少 2.20 个对数。在空气中以 80% 的相对湿度进行 10 分钟的 HVACP 处理并在处理后存放 24 小时后，黄曲霉几乎完全失活（99.9%）。在不进行后处理的情况下，处理 2 分钟和 80 % 相对湿度可减少 71.3 % 的 AFB1。随着处理时间、相对湿度和处理后储存时间的增加，AFB1毒素的减少量也明显增加（p < 0.05）。为了提高食品安全和质量，必须开发一种有效的微生物净化方法，同时尽量减少对处理后食品的感官特征和营养价值的影响。花生是植物性蛋白质的极佳来源，但极易受到曲霉菌属霉菌的污染，从而导致食品安全问题。冷等离子体作为一种新兴的非热处理技术，具有处理时间短、能耗低、不会在食品上产生化学残留等优点，被证明是一种很有前途的工具，可有效灭活黄曲霉菌并减少生花生仁上的 AFB1，同时不会对花生质量产生不利影响。

{"title":"Effect of dielectric barrier discharge high voltage atmospheric cold plasma on Aspergillus flavus inactivation and aflatoxin B1 degradation on inoculated raw peanuts","authors":"Linyi Tang, Wei Cao, Kevin M. Keener","doi":"10.1016/j.ifset.2024.103820","DOIUrl":"10.1016/j.ifset.2024.103820","url":null,"abstract":"<div><p>High voltage atmospheric cold plasma (HVACP) is an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residues on foods. Peanut samples inoculated with <em>Aspergillus flavus</em> spores and spiked with Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) toxin were treated with HVACP at 90 kV for 2, 5, and 10 min, and post-treatment storage times (0, 4, and 24 h) using air with different relative humidities (RH, 5, 40, and 80 %), respectively. A treatment of 5 min resulted in a 2.20 log spores reduction of <em>A. flavus</em> spores on peanuts. <em>A. flavus</em> was almost completely inactivated (99.9 %) by HVACP treatment for 10 min with 80 % RH in the air and 24 h post-treatment storage. A 71.3 % AFB<sub>1</sub> reduction was achieved with a treatment of 2 min and 80 % RH without post-treatment. The reduction of AFB<sub>1</sub> toxin also significantly increased with increasing treatment time, higher RH and post-treatment storage (<em>p</em> < 0.05). HVACP is a promising technology to effectively inactivate <em>A. flavus</em> and reduce AFB<sub>1</sub> on raw peanut kernels without adversely affected peanut quality.</p></div><div><h3>Industrial relevance</h3><p>To improve the food safety and quality, it is crucial to develop an effective microbial decontamination approach while having minimal impact on the organoleptic characteristics and nutritional value of treated foods. Peanuts are an excellent source of plant-based protein, but they are highly susceptible to contamination with <em>Aspergillus</em> spp. mold, which may lead food safety issues. Cold plasma as an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residue on the food proves to be a promising tool to effectively inactivate <em>A. flavus</em> and reduce AFB<sub>1</sub> on raw peanut kernels without adversely affected peanut quality.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103820"},"PeriodicalIF":6.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-assisted preparation of zein particles: Insight into the effects and mechanisms of thermal factors 超声辅助制备玉米蛋白颗粒：洞察热因素的影响和机制

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-19 DOI: 10.1016/j.ifset.2024.103825

Wujun You , Hongge Liu , Benjamin Ndeshipanda Kashenye , Yinghao Li , Huijuan Zheng , Qiuting Zhang

The research on the application of ultrasound in food processing has been increasing in recent years. In particular, using ice-bath temperature-controlled ultrasound (IBU) to minimize the effects of thermal aspects has been the main focus. However, this approach does not maximize the utilization of energy. Therefore, this study aims to compare the effect of non-temperature-controlled ultrasound (NTU) and temperature-controlled ultrasound (TU), with IBU on the structure and properties of zein. To further explore the role and mechanism of thermal effects in ultrasound processes. Firstly, particle size, zeta potential, hydrophobicity, and thermal stability of zein nanoparticles prepared using various ultrasound-assisted methods were characterized. Compared to the particle size in the IBU group, the NTU group consistently had smaller particles under the same power conditions (e.g., 197 nm versus 176 nm at U1). The particle size in the TU group changes depending on the temperature (e.g., from native 225 nm down to 185 nm). As for the denaturation temperatures, the NTU group (88.9 °C) was significantly higher than that of the IBU (75.76 °C) and TU groups (e.g., 76.9 °C at treatment temperatures of 30 °C). In all, IBU reduces the thermal stability, while NTU treatment enhances it. Furthermore, UV, fluorescence, and CD spectra results indicate that both NTU and TU groups significantly reduce the α-helix structure by unfolding and exposing more internal hydrophobic groups of zein than the IBU group. These results indicate that the effects of ultrasound on zein are closely related to the heating source during the ultrasonic process. IBU could be utilized to maximize the reduction of denaturation levels, but NTU may exhibit superior performance such as protein modification, reducing particle size, or enhancing stability in industrial production.

近年来，有关超声波在食品加工中应用的研究日益增多。其中，使用冰浴温控超声波（IBU）来最大限度地减少热方面的影响一直是研究的重点。然而，这种方法并不能最大限度地利用能量。因此，本研究旨在比较非温控超声（NTU）和温控超声（TU）与 IBU 对玉米蛋白结构和性能的影响。进一步探讨热效应在超声过程中的作用和机制。首先，表征了各种超声辅助方法制备的玉米蛋白纳米颗粒的粒度、ZETA电位、疏水性和热稳定性。与 IBU 组的粒径相比，在相同功率条件下，NTU 组的粒径一直较小（例如，U1 时为 197 nm，NTU 组为 176 nm）。TU 组的颗粒大小随温度的变化而变化（例如，从原生 225 纳米降至 185 纳米）。至于变性温度，NTU 组（88.9 °C）明显高于 IBU 组（75.76 °C）和 TU 组（例如，处理温度为 30 °C 时为 76.9 °C）。总之，IBU 降低了热稳定性，而 NTU 处理则提高了热稳定性。此外，紫外光谱、荧光光谱和 CD 光谱结果表明，与 IBU 组相比，NTU 组和 TU 组都能使玉米蛋白内部的疏水基团展开和暴露，从而显著降低 α 螺旋结构。这些结果表明，超声波对玉米蛋白的影响与超声波过程中的加热源密切相关。IBU 可用来最大限度地降低变性水平，但 NTU 可能会表现出更优越的性能，如蛋白质改性、减小粒径或提高工业生产的稳定性。

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引用次数: 0

Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties 用动态高压技术改造木薯豆（Phaseolus vulgaris L.）浓缩蛋白：结构和技术功能特性

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-18 DOI: 10.1016/j.ifset.2024.103823

Fabiana Helen Santos , Ludmilla de Carvalho Oliveira , Dirceu de Sousa Melo , Serafim Bakalis , Marcelo Cristianini

Bean protein has emerged as a promising alternative for the food industry. To explore its potential applications, this study aims to investigate the effects of dynamic high-pressure (DHP) on the structural, techno-functional, and color properties of carioca bean protein concentrate (CBPC). CBPCs were processed at 50, 100, and 180 MPa for a single cycle. The results revealed that DHP in different levels induced alterations in CBPC protein structure, which consequently affected its techno-functional properties. Surface hydrophobicity (H₀), intrinsic fluorescence, and Fourier transform infrared spectroscopy analyses confirmed that the protein underwent modification due to pressure or mechanical forces generated during treatment. Treatment at 180 MPa exposed hydrophobic groups of the protein, leading to an increase in H₀. The samples processed at this pressure exhibited higher solubility, foaming capacity (FC), and emulsifying properties than the untreated CBPC. The solubility of non-processed CBPC (67 %) increased with increasing pressure (68 % to 79 %). FC improved from 79 % to 87 % likely due to faster protein adsorption at the air-water interface, as a result of its higher H₀. Emulsion properties also enhanced after the DHP, probably due to the increased solubility and H₀. Additionally, all CBPC samples maintained a white appearance with low-coloring components, making them visually appealing compared to other pulse proteins. The findings suggest that DHP treatment is an effective technique for enhancing the techno-functional properties of CBPC, expanding its application as an ingredient in food systems.

豆类蛋白已成为食品工业中一种前景广阔的替代品。为探索其潜在应用，本研究旨在探讨动态高压（DHP）对木薯豆浓缩蛋白（CBPC）的结构、技术功能和颜色特性的影响。CBPC分别在50、100和180兆帕的压力下进行单循环加工。结果表明，不同含量的 DHP 会改变 CBPC 蛋白质结构，从而影响其工艺功能特性。表面疏水性（H0）、本征荧光和傅里叶变换红外光谱分析证实，在处理过程中产生的压力或机械力导致蛋白质发生了改变。在 180 兆帕的压力下处理会暴露蛋白质的疏水基团，导致 H0 增加。与未经处理的 CBPC 相比，在此压力下处理的样品具有更高的溶解度、发泡能力（FC）和乳化特性。未加工 CBPC 的溶解度（67%）随着压力的增加而增加（68% 至 79%）。FC 从 79% 提高到 87%，这可能是由于 H0 较高，蛋白质在空气-水界面的吸附速度较快。乳化特性在使用 DHP 后也有所改善，这可能是由于溶解度和 H0 的增加。此外，所有 CBPC 样品都保持了白色外观，着色成分较少，因此与其他脉冲蛋白相比具有视觉吸引力。研究结果表明，DHP 处理是提高 CBPC 技术功能特性的有效技术，可扩大其在食品系统中作为配料的应用。

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引用次数: 0

Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles 纳米鱼骨在冻融循环中改善腌制乌鳢鱼片质量的机理探究

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-15 DOI: 10.1016/j.ifset.2024.103821

Ziaur Rahman , Tao Yin , Ramy M. Khoder , Abroo Tabasum , Qilin Huang , Juan You , Huawei Ma , Ru Liu , Shanbai Xiong

The effects of marinating with nano fish bone (NFB) on the physicochemical characteristics and quality of snakehead fish slices during freeze-thaw cycles (1, 3, 5, 7, and 9) were investigated. The highest alterations in surface hydrophobicity, carbonyl content and secondary structure of the slice myofibrillar protein, integrity of cellular structure, and slice quality (whiteness, thawing loss, cooking loss, and sensory) were found in the sample without cryoprotectant (Ck), followed by the sample with commercial cryoprotectant of polyphosphates (PPS), and the lowest in the NFB sample. Comparatively, more moisture but less free water was observed in the NFB sample during the freeze-thaw cycles. Furthermore, NFB surrounded the oil droplet to form a Pickering emulsion, resulting in the stabilization of oil in the marinade. The results indicated that NFB can serve as a potential alternative to commercial cryoprotectant in frozen fish slices, which is attributed to its antifreeze and antioxidant functionalities.

研究了在冻融循环（1、3、5、7 和 9）期间用纳米鱼骨（NFB）腌制对乌鳢鱼片的理化特性和质量的影响。结果发现，不含冷冻保护剂（Ck）的样品在表面疏水性、羰基含量和切片肌纤维蛋白二级结构、细胞结构完整性以及切片质量（白度、解冻损失、烹饪损失和感官）方面的变化最大，其次是含聚磷酸盐（PPS）商业冷冻保护剂的样品，而 NFB 样品的变化最小。相对而言，在冻融循环过程中，NFB 样品中的水分较多，但游离水较少。此外，NFB 包围着油滴，形成皮克林乳状液，从而稳定了腌泡汁中的油。研究结果表明，NFB 可作为冷冻鱼片中商业冷冻保护剂的潜在替代品，这归功于它的防冻和抗氧化功能。

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引用次数: 0

Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air 用微波驱动的等离子处理空气灭活干燥食品基质上的沙门氏菌、屎肠球菌和天然微生物群

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-14 DOI: 10.1016/j.ifset.2024.103822

Esther García Casado , Yijiao Yao , Biagio Zaffora , Domiziana Battaggia , Uta Schnabel , Sophie Zuber , Heidy M.W. den Besten

This study explores the efficacy of plasma-processed air (PPA) as a non-thermal treatment for decontamination of dry food surfaces, such as wheat grains, black peppercorns, and onion flakes. We compared the effect of various inoculum types of Enterococcus faecium, revealing a higher resistance of the powder form compared with liquid and slurry inocula on black peppercorns. Furthermore, Enterococcus faecium NRRL B-2354 appeared to be a suitable control indicator for Salmonella. The PPA efficacy varied across matrices, being higher on medium agar (7.0 ± 0.5 log₁₀), followed by wheat grains (2.1 ± 0.2 log₁₀), black peppercorns (1.5 ± 0.1 log₁₀), and no reduction on onion flakes. Variation was also found across microorganisms, as the natural microbiota was reduced on wheat grains (1.6 ± 0.6 log₁₀ for mesophilic count and 0.8 ± 0.3 log₁₀ for spores), while on black peppercorns this was only achieved after upscaling (1.3 ± 0.2 log₁₀ for mesophilic and 1.5 ± 0.1 log₁₀ for spores). The findings of this study give guidance to further optimize the application of PPA treatment by changing the technical parameter settings of the plasma setup to increase the microbial efficacy and/or combining the PPA treatment with other methods to enhance microbial control.

本研究探讨了等离子处理空气 (PPA) 作为一种非热处理方法对小麦颗粒、黑胡椒和洋葱片等干燥食品表面的去污效果。我们比较了各种类型的粪肠球菌接种体的效果，结果表明，与液体和浆液接种体相比，粉末状的粪肠球菌对黑胡椒的抗性更高。此外，粪肠球菌 NRRL B-2354 似乎是沙门氏菌的合适对照指标。不同基质的 PPA 效力不同，在培养基琼脂上的 PPA 效力较高（7.0 ± 0.5 log10），其次是麦粒（2.1 ± 0.2 log10）和黑胡椒（1.5 ± 0.1 log10），洋葱片上的 PPA 效力没有降低。不同微生物之间也存在差异，小麦颗粒上的天然微生物群减少了（中嗜酸性计数减少了 1.6 ± 0.6 log10，孢子减少了 0.8 ± 0.3 log10），而黑胡椒只有在升级后才会减少（中嗜酸性计数减少了 1.3 ± 0.2 log10，孢子减少了 1.5 ± 0.1 log10）。本研究的结果为进一步优化 PPA 处理的应用提供了指导，方法是改变等离子体装置的技术参数设置，以提高微生物功效和/或将 PPA 处理与其他方法相结合，从而加强微生物控制。

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引用次数: 0

Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder 超细研磨对豚鼠粉营养、理化和蛋白质组成的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2024-09-07 DOI: 10.1016/j.ifset.2024.103816

Tinghao Yu , Binqiao Yuan , Guoxin Huang , Yaru Zhang, Xinrui Ren, Jinhua Xiao, Dawei Huang

Acheta domesticus is a new source of high-quality protein, but the accessibility and acceptability of protein is notably limited by the particle size of the house cricket powder, and little information about the effect of particle size on the house cricket powder had been reported. In this study, four kinds of ultrafine cricket powder were obtained by two industrial methods, and compared with the traditional grinding powder. The results illustrated that ultrafine grinding technology could increase the powder properties, such as the thermal stability, crystallinity, color brightness, protein extraction rate and amino acid content, especially the essential amino acid (EAA) content were significantly improved. And the properties and nutrient release of the powder are mainly related to the particle size rather than the method. The results have a certain guiding effect on the development and application of ultrafine house cricket powder as a multifunctional nutrient.

蟋蟀是一种新的优质蛋白质来源，但其蛋白质的可获得性和可接受性明显受限于蟋蟀粉的粒度，而有关粒度对蟋蟀粉影响的信息报道很少。本研究通过两种工业方法获得了四种超细蟋蟀粉，并与传统研磨粉进行了比较。结果表明，超细研磨技术可提高粉末的性能，如热稳定性、结晶度、色泽亮度、蛋白质提取率和氨基酸含量，尤其是必需氨基酸（EAA）含量显著提高。而粉末的特性和营养成分的释放主要与粒度而非方法有关。该结果对作为多功能营养素的超细蟋蟀粉的开发和应用具有一定的指导作用。

引用次数: 0